Little ditty ’bout Liz Madden’s jam, An American girl growin’ up in the heartland. Lizzy ain’t ...
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Type Neighborhood Business Type Food Type Products Services Tags People
September 8, 2009
Chilam Balam Chicago
Chef Chuy Valencia took notes at Topolobampo and Frontera Grill before opening up shop. He serves light, shareable Mexican fare with sauces that pack a punch.
Photo: Courtesy of Chilam Balam
September 8, 2009
Browntrout Chicago
Sean Sanders (Bin 36) promotes local, fresh, and sustainable fare at his low-key neighborhood spot. Try the house specialty New Zealand-style Idaho trout (fresh peas, brown butter, walnuts).
Street smarts are not your specialty. Just yesterday you gave your digits to a man ...
April 6, 2009
Birchwood Kitchen Chicago
Expect handmade mozzarella, fresh-baked breads and pastries, house-roasted meats, and delicious seasonal sandwiches on the menu. Sit on the patio when it’s sunny.
December 18, 2008
Green Zebra Chicago
Shawn McClain’s veggie haven serves inventive dishes that even a meat eater would love. Menu changes with the seasons. Well worth the price.
October 8, 2008
The Publican Chicago
Dear Publican, your crisped frites tickle, your house-made ricotta woos, your beer selection tempts, your brunch entices, and you consistently deliver. Will you marry us?
Photo: Bob Briskey Photography / Courtesy of Restaurant Intelligence Agency
September 23, 2008
The Bristol Chicago
The ever-changing chalkboard menu at this farm-to-table haunt is a foodie favorite. Small, shareable plates are the best way to sample the menu. Don’t miss the monkey bread with dill butter.
Photo: Courtesy of The Bristol
September 18, 2008
Uncommon Ground Chicago
The best part about this place: a rooftop garden that grows fresh fruits, veg, and herbs, and beehives that churn out honey. All of it goes straight into the food you’ll eat on site.
July 23, 2008
City Provisions Catering Company Chicago
In addition to catering your dinner party or event with custom menus and local ingredients, founder Cleetus Friedman hosts monthly on-site farm dinners. After a farmer gives you the rundown on where your food comes from, you dine on five delicious courses with beer pairings.
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